Name: French Onion Dutch Baby
Prep time: 10 min
Total time: 1 h
Yield: 6 - 8 serving(s)
Ingredients: 4 tbsp. unsalted butter, divided; 1 large white onion, sliced into ¼-inch rings; 3/4 tsp. salt, divided; 1 c. all-purpose flour; 1/4 c. cornstarch; 1/4 tsp. black pepper; 5 eggs, room temperature; 1 c. skim milk, room temperature; 3 small burrata balls (or 1 large); 1 c. arugula; 2 tbsp. chopped chives; 1/4 c. grated Parmesan; Flaky sea salt and lemon wedges, for serving

Step 1Preheat oven to 425°. Melt 1 tablespoon of butter in a 12-inch heavy pan, like a cast-iron skillet, over medium-high heat. Add the onion and a pinch of salt and cook for 5 minutes.

Step 2Continue stirring while adding 1 to 2 tablespoons water to deglaze every 5 minutes, scraping up any brown bits as you go. (Adjust the heat as necessary to prevent burning.) After 20 to 30 minutes, stir well, then transfer to a medium heatproof bowl; set aside.

Step 3In a medium bowl, whisk together flour, cornstarch, salt, and pepper until well combined. In a separate medium bowl, melt 1 tablespoon of butter, then whisk in eggs and milk until fully combined. Add ⅓ of the wet ingredients to the dry mixture, whisking until smooth. Add the remaining wet ingredients and whisk for another 30 to 60 seconds, making sure the batter is smooth and free of lumps.

Step 4Melt the remaining 2 tablespoons of butter in the skillet over medium heat, allowing it to foam and begin browning, about 3 minutes. Once the butter is lightly browned, pour the batter into the pan in one swift motion. Immediately transfer to the preheated oven.

Step 5Bake for 20 minutes; the batter will puff dramatically as it cooks. (If you have a GE Profile CookCam, you can watch the rise but avoid opening the door as sudden temperature changes can cause the Dutch baby to deflate.) After 20 minutes, rotate the pan 180 degrees and continue baking another 5 to 10 minutes, or until the center is lightly browned and the edges are fully puffed.

Step 6Meanwhile, tear the burrata into bite-size pieces and place in the bowl with the onion. Add the arugula and chives and gently toss everything together.

Step 7Remove the Dutch baby from the oven and evenly sprinkle with Parmesan, then top with the caramelized-onion mixture. Finish with a sprinkle of flaky sea salt, slice into wedges, and serve each with a lemon slice.

French Onion Dutch Baby

Ingredients

Directions

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